Mixed Vegetable Curry

Difficulty Rating 3 (Difficult prep, Grinding required, Pressure Cooker helpful)

1 Potato (cut into cubes)
2 Bell peppers (any color) (cut to thin slices lengthwise)
1 Carrot (cut into cubes)
1 cup Green peas - (boiled)
7 Cherry tomatoes (cut into two halves) (or 1 large slicing tomato cubed
4 Medium size Onions (sliced lengthwise)
5 Cloves
1 Elaichi (cardamom)
1 inch Cinnamon stick
2 inch Ginger
2 Garlic pods
3 Bay leaves (optional)
½ tsp Coriander powder
½ tsp Cumin powder
1 tsp Chilly powder (or to taste)
1 tsp Garam masala
1 tbsp Butter/Heavy Cream
1 cup Water
Salt to taste
2 tsps Oil
1 sprig Coriander leaves (finely chopped for garnish)

Note: You can substitute the same quantity of any vegetables you have on hand for the ones listed here.

1. Pressure cook vegetables in 2 cups of water till 3 whistles or boil them until they are all soft but not mushy. Once cool, remove and drain excess water.
2. Heat 1 tsp oil, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat 1 tsp oil, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 min on medium flame.
6. Add boiled vegetables, green peas, and tomatoes and mix well.
7. Add 1 cup of water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti, chapathis or rice.